Vegetable kurma

Kurma is mildly spiced gravy made with different seasonal vegetables. It serves as an excellent side dish for Indian flat breads and spiced steamed rice. This is readily available in most restaurants across India. However, the recipe I am presenting here is little different as it uses coconut milk and minimum spices.

Ingredients:
Diced potatoes - 2cups
Shelled peas -1/4cup
Diced carrots -2cups
Chopped capsicum -1/4cup
Chopped onion -1cup
Turmeric powder -1tsp
Grated coconut -2tsps
Cumin seeds -1tsp
Aniseed -1tsp
Green chillies -2
Garlic pods - 4 to 5
Curry leaves - few
Cashew nuts - few (optional)
Green cardamom -2
Cloves -2
Coconut milk -1cup
Pepper powder -1tsp
Chilli powder -1tsp
Chopped coriander leaves -2tsps
Salt and oil - As required

Method:
Grind the grated coconut, garlic, cashew nuts, aniseed, curry leaves and green chillies to a smooth paste. Keep it aside. Cook all the vegetables except the capsicum and onions in 1 cup of water along with salt and turmeric powder. Heat a frying pan and toast the cumin seeds, cardamom and cloves in little oil. Then add the chopped onions and fry. Next, add the ground paste. Stir cook for few seconds. Finally, add the cooked vegetables, capsicum, pepper powder, chilli powder and coconut milk. Cook for few seconds over low flame till it is blended well. Garnish with chopped coriander leaves.